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Plain Farro
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Plain Farro

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup cooked

Brain Food Dairy Free Egg Free Mediterranean Diet Nut Free Postpartum Pregnancy Refined Sugar Free Soy Free Vegan Vegetarian
Farro is an ancient whole grain with a pleasantly chewy texture and nutty flavor. Use it in soups, salads, or toss it with roasted vegetables for an easy and delicious side dish. Note: Photo shown is for serving suggestion only. This recipe is for plain cooked farro.

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Instructions
Follow the package directions for cooking the farro OR fill a medium-large pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro. Drain and serve.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook25

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Farro:
2 1/2 cup uncooked farro rinsed

Cooking Tools Required
Cutting board, Measuring cups and spoons, Pot with lid, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 176kcal | Carbohydrates: 39g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 140mg | Fiber: 8g | Sugar: 1g | Vitamin A: 11IU | Calcium: 15mg | Iron: 1mg

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Baked Cauliflower Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Baked Cauliflower Latkes

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Recipe adapted from:
Matt

Rated 5 out of 5 based on 15 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 2 latkes

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Gluten Free Keto Lower Carb Nut Free Reduced Fat Refined Sugar Free Soy Free Vegetarian
These latkes are made with low carb cauliflower and baked until golden brown and crispy.
https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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https://www.myketokitchen.com/keto-recipes/cauliflower-fritters/

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Instructions
Preheat oven to 375 degrees.
Grate the cauliflower and place in a large bowl. Add the salt and mix well. Set aside for 20 minutes.
Spoon the cauliflower into a piece of muslin cloth, or into a clean tea towel. Squeeze out as much liquid as you can.
Place the squeezed cauliflower into a clean bowl and add the remaining ingredients, mixing well to combine.
Cover a baking sheet with parchment paper then spray with nonstick cooking spray. Form latkes about 2 inches wide. Make sure they are flat and tight as can be.
Bake for about 45 minutes or until golden brown, flipping halfway through baking.
Serve with optional Greek yogurt or sour cream.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook45

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 head medium cauliflower grate
4 teaspoon Kosher salt
1 ¾ cup green onion thinly sliced
3 tablespoon flax seeds meal
6 egg large
1/2 teaspoon freshly ground black pepper
For baking:
avocado oil cooking spray
Optional for serving:
plain Greek yogurt
sour cream

Cooking Tools Required
Baking sheet, Box grater, Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Reheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition
Calories: 87kcal | Carbohydrates: 9g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 80mg | Potassium: 493mg | Fiber: 4g | Sugar: 3g | Vitamin A: 318IU | Vitamin C: 66mg | Calcium: 62mg | Iron: 1mg

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Fresh Chopped Israeli Salad
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
FSA/HSA
1-10 servings
Fresh Chopped Israeli Salad

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Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 7.25 oz

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Dairy Free Diabetes Friendly Gluten Free Paleo Reduced Fat Vegan Vegetarian
A refreshing Middle Eastern chopped salad with clean flavors.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Chop the first 6 ingredients into a very small fine dice. The smaller you chop the better.
Place in a large bowl and toss with the lemon zest, olive oil, lemon juice, salt, pepper.
Taste and adjust lemon and salt to your liking.

Cook Times

Active Prep20

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time20 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
2 pound tomato extra-large finely diced
1 each English cucumber finely diced
5 ounce red onion finely chopped
8 ounce red bell pepper finely diced
8 ounce yellow bell pepper finely diced
1/3 cup Italian parsley chopped
1/3 cup fresh mint chopped
1/3 fresh cilantro chopped
2 tablespoon lemon zest
1 1/2 tablespoon fresh lemon juice start with ½ a lemon, add more to taste
4 tablespoon extra virgin olive oil
1 teaspoon Kosher salt more or less to taste or dietary preference
1/2 teaspoon freshly ground black pepper

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
To keep it fresh, save the dressing separately from the salad and mix in when serving.

Nutrition
Calories: 91kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 11mg | Potassium: 413mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2049IU | Vitamin C: 95mg | Calcium: 31mg | Iron: 1mg

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Honduran Coconut Rice and Beans
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Honduran Coconut Rice and Beans

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Recipe adapted from:
Mayumi Tavalero

Rated 5 out of 5 based on 5 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: about 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Rich and delicious on it's own, this dish can also be paired with Cuban Ropa Vieja (Shredded Beef in Tomato Sauce). Both are freezer friendly.
http://www.ForkandKnifeCreations.com

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http://www.ForkandKnifeCreations.com

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Instructions
Place coconut oil in a medium saucepan and set over medium-high heat. When hot add the garlic, onion, and bell pepper. Saute for a minute or two until onion is translucent.
Add rice and saute another minute, making sure to coat the grains with the coconut oil and vegetables.
Pour in the vegetable stock, coconut milk, and salt, stirring just to combine.
Bring to a boil, cover and turn down to a simmer. Cook until rice is tender, about 20 minutes.
Stir in beans and cilantro; let sit 10 minutes before serving.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
2 tablespoon coconut oil
4 clove garlic chopped
1/2 cup onion finely chopped
1/2 cup bell pepper finely chopped
4 cup long grain rice
4 cup vegetable stock
28 ounce canned full-fat coconut milk
2 teaspoon Kosher salt
28 ounce canned black beans or red beans, rinsed and drained
1/2 cup fresh cilantro chopped

Cooking Tools Required
Can Opener, Cutting board, Measuring cups and spoons, Mixing spoon, Saucepan, Spatula, Top Stove

Reheating/Serving Instructions
Heat, covered in microwave on high power until heated through.

Nutrition
Calories: 561kcal | Carbohydrates: 80g | Protein: 12g | Fat: 22g | Saturated Fat: 19g | Sodium: 1163mg | Potassium: 575mg | Fiber: 9g | Sugar: 4g | Vitamin A: 487IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 3mg

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Brown Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Brown Rice

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 6 oz

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Soy Free Vegan Vegetarian
Delicious side dish and super tasty!

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Instructions
Heat pot over medium heat
Add oil, swirling to coat pan
Add rice and toast until fragrant, shaking pan occasionally, around 5 minutes
Add broth, water, and salt
Bring to a boil
Reduce to low and simmer with lid on
Simmer until water has been absorbed, about 40-45 minutes
Remove from heat, keep lid on, and let rice sit 19 minutes
Remove lid and fluff with fork
Fold in parsley

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook45

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 teaspoon extra virgin olive oil
2 cup long grain brown rice
3 cup low sodium vegetable broth
2 cup water
½ teaspoon Kosher salt
¼ cup Italian parsley chopped, optional

Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Sharp Knives, Top Stove

Reheating/Serving Instructions
Serve with any dish you prefer and enjoy! Reheat in the microwave until 145 degrees or stovetop with a smidge of water, until desired warmth.

Nutrition
Calories: 145kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 404mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots
$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Rated 2 out of 5
1-10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots

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Recipe adapted from:
An Le

Rated 2 out of 5 based on 2 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 2 out of 5 based on 1 review.
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian

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Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, caramelize shallots
Add shallots to rice and lentil mix and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup brown basmati rice
2 cup wild rice
1 cup dry lentil
2 cup shallot sliced
2 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Food storage containers, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 281kcal | Carbohydrates: 52g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 11mg | Potassium: 483mg | Fiber: 10g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg

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Moroccan Vegetable Tagine
$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Rated 5.00 out of 5
1-10 servings
Moroccan Vegetable Tagine

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 10 customer ratings
(2 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 2 reviews.
Serving Size: 18 oz / ~2 cups

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

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Instructions
In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup extra virgin olive oil
4 each onion medium, peeled and chopped
16 clove garlic peeled and chopped
4 each carrot large, peeled and chopped
4 each russet potato large, peeled and cubed
2 each sweet potato large, peeled and cubed
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon ground cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned and peeled. quartered
1 cup dried apricot dried and chopped
4 cup vegetable broth
4 cup canned chickpeas cooked
2 each lemon juiced
1 bunch Italian parsley

Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve with your favorite bread, cous cous or rice. Enjoy!

Nutrition
Calories: 408kcal | Carbohydrates: 67g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Sodium: 2100mg | Potassium: 1245mg | Fiber: 12g | Sugar: 19g | Vitamin A: 11777IU | Vitamin C: 40mg | Calcium: 138mg | Iron: 5mg

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Za’atar Roasted Carrots With Dates and Pine Nuts
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Za’atar Roasted Carrots With Dates and Pine Nuts

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Recipe adapted from:
Something Nutritious

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 1/2 cup

Dairy Free Egg Free Gluten Free Heart Healthy Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Za’atar roasted carrots served with dates, pine nuts and topped with fresh thyme and mint. The perfect flavorful and nutritious veggie dish to serve as a side dish or appetizer. Delicious!
https://family-friends-food.com/roasted-carrots-orange-ginger/

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https://family-friends-food.com/roasted-carrots-orange-ginger/

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Instructions
Preheat the oven to 400°F.
Peel and slice the carrots diagonally and toss them in a bowl with the olive oil, za’atar, cumin and a pinch of salt & pepper. Mix well.
Transfer to a baking sheet lined with parchment paper and spread the carrots so that they’re not overlapping.
Bake for about 30 minutes, flipping the carrots halfway through.
While the carrots are baking, heat a small pan on medium heat. Toast the pine nuts in a dry pan over medium heat for 1 to 2 minutes.
In a large mixing bowl, stir together the roasted carrots, pine nuts, dates, thyme and mint.
Transfer to a serving bowl and garnish with extra sprigs of thyme, if you'd like.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2.5 pound carrot peeled
5 tablespoon extra virgin olive oil
2.5 tablespoon za'atar
1/2 teaspoon cumin
1 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup pine nuts
6 Medjool date pitted and diced
3 teaspoon fresh thyme
2 tablespoon fresh mint chopped optional

Cooking Tools Required
Box grater, Cutting board, Heavy duty rimmed baking sheet, Measuring cups and spoons, Roasting Pan, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 198kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 312mg | Potassium: 523mg | Fiber: 5g | Sugar: 15g | Vitamin A: 19078IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 2mg

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Low Calorie Moroccan Vegetable Tagine
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Low Calorie Moroccan Vegetable Tagine

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Recipe adapted from:
Jen Stone

Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 16 oz / 2 cups

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Take the typical fragrant flavors of a traditional Moroccan tagine and turn them into a delicious one-pot vegan lo calorie Vegetable Tagine, using simple ingredients. This is a delicious way of getting extra vegetables into your family's diet, and it freezes well. Actually freezing will intensify its flavor, of sweet potato, carrots, and chickpeas that form the basis for the spices and apricots.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a large heavy pot or Dutch oven, heat oil over medium heat until shimmering
Add onion and increase heat to medium-high, sauté 5 minutes, stirring often
Add garlic and all chopped vegetables. Season with salt and spices. Stir to combine
Cook 5-7 minutes, stirring often over medium high heat with a wooden spoon
Add tomatoes, apricots, and broth, Cook 10 minutes
Reduce heat, cover and simmer another 20-25 minutes or till vegetables are tender
Stir in chickpeas and cook another 5 minutes on low heat
Remove from heat, stir in lemon juice and parsley. Taste and adjust seasoning

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/4 cup extra virgin olive oil
4 each onion medium, peeled and chopped
16 clove garlic peeled and chopped
2 each carrot large, peeled, and chopped in large chunks
3 each zucchini large, chopped into large chunks
2 pound cauliflower cut into florets
1 pound broccoli cut into florets
2 tablespoon salt
2 tablespoon harissa or chili paste
2 teaspoon ground coriander ground
2 teaspoon ground cinnamon ground
1 teaspoon ground turmeric ground
1/2 teaspoon Kosher salt
28 ounce canned whole peeled tomatoes canned, peeled, and quartered
1/2 cup dried apricot dried and chopped
4 cup vegetable broth
1/2 cup canned chickpeas cooked
2 each lemon juiced
1 bunch Italian parsley

Cooking Tools Required
Can Opener, Cutting board, Sharp Knives, Skillet, Top Stove

Reheating/Serving Instructions
Serve with your favorite lite bread, cauliflower couscous or rice. Enjoy!

Nutrition
Calories: 187kcal | Carbohydrates: 31g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Sodium: 2104mg | Potassium: 1024mg | Fiber: 8g | Sugar: 14g | Vitamin A: 3476IU | Vitamin C: 127mg | Calcium: 128mg | Iron: 3mg

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Classic Fried Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Classic Fried Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
These classic fried potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound russet potato
1 onion large shredded
3/4 cup matzo meal
2 egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1 ½ cup avocado oil for frying
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 440kcal | Carbohydrates: 31g | Protein: 5g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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Potato and Parsnip Latkes
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1-10 servings
Potato and Parsnip Latkes

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Recipe adapted from:
Hanna Lemaire

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 latkes

Gluten Free Nut Free Soy Free Vegetarian
A perfect appetizer, breakfast or brunch recipe! From "Jerusalem a Cookbook", 2012.
https://www.macheesmo.com/jerusalem-latkes/#recipe-1

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Instructions
Peel and grate the parsnips and potatoes and rinse them gently under cold water.
Lay out the grated veggies on a few paper towels or a clean kitchen towel and pat them dry. The drier the better.
Stir together grated potatoes and parsnips with chives, egg whites, cornstarch, Kosher salt and ground pepper.
In a large skillet set over medium-high heat add some of the butter and some of the oil. Swirl together as butter melts.
Working with about 1/3 cup of potato mixture, wring it out to remove some of the liquid, the add it to the hot pan and use a spatula to gently press it flat. Repeat until the pan is full. Try not to crowd the latkes too much so they brown nicely.
Fry latkes over medium-high heat for about five minutes per side. They should be really nicely browned.
Remove cooked latkes and let drain on a paper towel. Repeat until all the potato mixture is used. Add more butter and oil to the pan as needed to keep the pan well-oiled.
Serve latkes immediately with sour cream and chives,

Cook Times

Active Prep15

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time45 minutes

Recipe Serving Size10

Ingredients

Ingredients
2½ pound Yukon Gold potato About 5 potatoes, peeled and grated
1½ pound parsnip About 4 large parsnips, peeled and grated
2/3 cup fresh chive minced
4 egg white
2 tablespoon corn starch
5 tablespoon unsalted butter
5 tablespoon sunflower oil or other vegetable oil
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
5 tablespoon sour cream garnish
1/3 cup fresh chive garnish

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Saucepan, Saute pan, Sharp Knives, Skillet, Spatula, Tongs, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Keep them warm in a 250 degree oven until you serve them. To reheat, put back into a pan and rewarm and re-crisp.

Nutrition
Calories: 443kcal | Carbohydrates: 48g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 448mg | Potassium: 1104mg | Fiber: 7g | Sugar: 5g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 64mg | Iron: 2mg

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Perfectly Prepared Farro
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Perfectly Prepared Farro

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Recipe adapted from:
Love and Lemons

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/3 cup

Dairy Free Egg Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
Farro is perfectly cooked, then tossed with a lemon-herb dressing. Makes a great warm-weather side dish!
https://www.loveandlemons.com/farro

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Instructions
Cook the farro: Fill a medium pot half full of water and bring to a boil. Add the farro, reduce the heat and simmer until the farro is tender, chewy, but still has an al dente bite - 15 to 20 minutes for pearled farro; 20 to 30 minutes for semi-pearled farro; up to 40 minutes for whole farro.
Drain, then spread onto a large plate or sheet pan to cool and dry for 20 minutes. This keeps it from continuing to steam which makes it mushy.
Make the lemon herb dressing: Mixing the olive oil, lemon juice, thyme, garlic, mustard, salt, and pepper in the bottom of a large mixing bowl. Add the farro and toss. Stir in the parsley and red pepper flakes, if using. Season to taste and serve.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time35 minutes

Recipe Serving Size10

Ingredients

Ingredients
For the Farro:
1 cup uncooked farro rinsed
Lemon Herb Dressing:
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh lemon juice more to taste
1/2 tablespoon fresh thyme
1 clove garlic grated
¼ teaspoon Dijon mustard
½ teaspoon Kosher salt more to taste
freshly ground black pepper
½ cup Italian parsley chopped
Optional:
pinch crushed red pepper optional

Cooking Tools Required
Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Top Stove

Nutrition
Calories: 85kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 121mg | Potassium: 77mg | Fiber: 3g | Sugar: 1g | Vitamin A: 274IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

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Recipe adapted from:
An Le

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/2 cup cooked

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

Select this option at checkout if you have a card, or pay with another method and request reimbursement from your benefits administrator later.
Shop FSA/HSA eligible dishes when qualified

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

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Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, add ghee and caramelize shallots
Add shallots to rice and lentil mix, and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup brown basmati rice
3/4 cup wild rice
3/4 cup dry lentil
3/4 cup shallot sliced
1 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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Coconut Chive Flatbread
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Coconut Chive Flatbread

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Recipe adapted from:
KaiaFit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1 flatbread

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This flat bread is made with coconut flour for a gluten and grain free alternative to regular flatbread.
www.kaiafitfolsom.com

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Instructions
In a mixing bowl, combine the flour, psyllium husk, dried chives, baking soda and salt.
Add the oil and water. Knead with your hands and form a ball. The texture should be soft and elastic, but not sticky. If the dough is too wet, add more psyllium husk. If it is too dry, add water.
Cut the dough into the according number of recipe servings. Roll into balls.
Place one dough ball between two sheets of parchment paper and use a rolling pin to roll it out evenly to approximately 8 inches wide. Repeat until the remaining balls of dough are shaped.
Very lightly grease a cast iron or non-stick pan and place over medium-high heat. Cook for 2 to 3 minutes. Flip and cook for another 1 to 2 minutes. Grease the pan as needed and repeat until all servings are cooked. Enjoy!

Notes
Leftovers
Stack between layers of parchment paper and refrigerate in an airtight container or storage
bag for up to five days. Freeze for up to one month. Reheat on a pan or in the oven for best
results.
Serving Size
One serving is equal to one 8-inch flatbread.
More Flavor
Add your choice of herbs or spices to the flour before mixing.
Serve it With
Grilled chicken, tofu, roasted chickpeas, fresh veggies and tzatziki sauce.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 1/4 cup coconut flour
5 1/2 tablespoon psyllium husk powder
1/2 cup dried chive
1/2 teaspoon baking soda
1 1/2 teaspoon sea salt
2 1/2 tablespoon extra virgin olive oil
2 1/2 cup warm water
For greasing the pan:
2 tablespoon extra virgin olive oil

Cooking Tools Required
12-inch nonstick skillet, Cast iron pan, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Rolling Pin, Top Stove

Reheating/Serving Instructions
Heat in a hot pan set over medium heat, or in the microwave until warm.

Nutrition
Calories: 136kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 5mg | Fiber: 9g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

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Fried Sweet Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Fried Sweet Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
A twist on the classic potato latkes, these fried sweet potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Instructions
Before you begin making the latkes, place your wire cooling rack close to the area where you will be frying the latkes. Place a layer of paper towels below the cooling rack to catch excess oil.
Peel and cut (not necessary if hand shredding) the potatoes into large chunks and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
In a skillet, add oil to reach a depth of 1/8 inch. If using schmaltz, add 1/4 cup to the oil. The schmaltz will add more savory flavor to the latkes. Heat slowly over medium to about 365 degrees F.
While oil is heating, use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk.
Place the disk carefully into the hot oil. Latkes can break apart at this point, they’re very delicate. If you can get them into the hot oil in one piece, chances are they will stick together – frying them is like the “glue” that holds them together. It takes a gentle touch, and it may take you some practice to get the “feel” for it.
The oil should sizzle, but not pop when the latke hits it; if the oil jumps wildly or smokes, it is too hot. If it only bubbles weakly, the oil is not hot enough. Use the first latke to test the oil temperature, and don’t fry a whole batch until the temperature is right.
Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke. Fry in batches of 4-5 latkes at a time (no more than that – don’t crowd the pan) for 2-3 minutes per side until brown and crispy.
Remove the latkes from the pan using a metal spatula and place them on the wire cooling rack to drain.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
1 ½ cup avocado oil for frying
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Sharp Knives, Spatula, Top Stove

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 448kcal | Carbohydrates: 33g | Protein: 4g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Baked Sweet Potato Latkes
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
1-10 servings
Baked Sweet Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
This baked version of potato latkes uses sweet potatoes and cooks up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound sweet potato
1 each onion large shredded
3/4 cup matzo meal
2 each egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
avocado oil cooking spray
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 159kcal | Carbohydrates: 33g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 425mg | Potassium: 432mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16136IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 1mg

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Classic Baked Potato Latkes
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Classic Baked Potato Latkes

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Recipe adapted from:
Tori Avey

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 per person

Refined Sugar Free Soy Free Vegetarian
These classic baked version of potato latkes cook up tender in the middle and crispy on the edges.
https://toriavey.com/potato-latkes/

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https://toriavey.com/potato-latkes/

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Preheat oven to 425 degrees and line baking sheet(s) with parchment paper.
Cut the potatoes into large chunks (not necessary if hand shredding) and shred using a hand grater or food processor shredding attachment with large holes (large shreds). I really recommend using the food processor, it saves a ton of time and will help you avoid tears when grating the onion.
Place grated potato into a bowl and immediately cover with cold water. Meanwhile, grate the onion using the grater or food processor attachment with fine holes (small shreds).
Drain the potato shreds in a colander. Rinse and dry the bowl used to soak the shreds and set aside.
Place drained potato shreds and grated onion in the center of a clean tea towel or multiple layers of cheesecloth. Wrap the shreds up in the cloth, twisting the cloth to secure the bundle, and squeeze firmly to remove excess liquid from the shreds. Pour potato and onion into the clean dry bowl. Stir the shreds with a fork to make sure the grated onion is evenly mixed throughout the potato shreds.
Use the fork to stir the matzo meal, beaten eggs, potato starch, salt and pepper into the potato and onion shreds. Add salt and pepper to taste; I add about 1 1/4 tsp salt and 1/2 tsp pepper. You can sprinkle on more salt to taste after cooking, if desired. Take care to make sure the egg and seasonings are fully mixed throughout the potato shreds.
Spray the parchment paper with the cooking spray. Scoop up 3 tbsp of the potato mixture and shape into a tightly compacted disk. Place the disk carefully onto the baking sheet(s). Continue shaping the latkes in this way, using 3 tablespoons of potato mixture for each latke.
Spray tops of latkes with cooking spray and bake in the oven for 30 minutes total, flipping halfway through cooking time.

Notes
I recommend serving latkes fresh within 10 minutes of frying them, if your cooking schedule permits. If you need to make them ahead, fry them 2 hours or less before serving. You can also freeze them if you're not serving them right away.
To Reheat Latkes: Place them on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes (7 if using a convection oven), until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat. Sprinkle with more salt, if desired, and serve latkes with applesauce and/or sour cream (or dairy free sour cream).

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time1 hour

Recipe Serving Size10

Ingredients

Ingredients
2 1/2 pound russet potato
1 onion large shredded
3/4 cup matzo meal
2 egg large beaten
1 tablespoon potato starch or more if needed
1 1/2 teaspoon Kosher salt more or less to taste
1/2 teaspoon freshly ground black pepper
avocado oil cooking spray
Optional for serving:
applesauce
sour cream

Cooking Tools Required
12-inch nonstick skillet, Baking sheet, Box grater, Cutting board, Food Processor, Forks, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Sharp Knives, Spatula

Reheating/Serving Instructions
Place on an ungreased, unlined cookie sheet. To reheat from room temperature, place in a 375 degree oven for about 10 minutes, until heated through, just prior to serving. From frozen, it can take 15-25 minutes to reheat.

Nutrition
Calories: 151kcal | Carbohydrates: 31g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 368mg | Potassium: 522mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

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Dirty Rice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Dirty Rice

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Recipe adapted from:
Zeke Gluckman

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free
This version of Dirty Rice is made from Jasmine rice that is simmered with cajun seasonings, tomatoes and broth.

Dirty Rice quantity

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Instructions
Heat olive oil in large pot. Saute rice for 2 minutes.
Add onion and sautee 2 more minutes. Season with chile powder, salt, black pepper and cumin.
Add water and chicken broth; stir to combine.
Add diced tomato and lime juice to the pot.
Cover and bring to a boil over medium heat and simmer covered for 30 minutes

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
extra virgin olive oil
2 1/2 cup Jasmine rice
1 yellow onion large, small dice
1 tablespoon chile powder
1 teaspoon ground cumin
1 3/4 cup water
2 cup chicken stock
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tomato diced
1 lime juiced

Cooking Tools Required
Stock pot or >5 Qt pot

Reheating/Serving Instructions
reheat for 60 seconds on high in microwave or in a pot with a little bit of water covered for 3 minutes on the stovetop

Nutrition
Calories: 198kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 320mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin A: 348IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

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Plain Farro

Plain Farro

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Baked Cauliflower Latkes

Baked Cauliflower Latkes

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Fresh Chopped Israeli Salad

Fresh Chopped Israeli Salad

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Honduran Coconut Rice and Beans

Honduran Coconut Rice and Beans

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Brown Rice

Brown Rice

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Basmati and Wild Rice with Lentils and Caramelized Shallots

Basmati and Wild Rice with Lentils and Caramelized Shallots

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Moroccan Vegetable Tagine

Moroccan Vegetable Tagine

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Za’atar Roasted Carrots With Dates and Pine Nuts

Za’atar Roasted Carrots With Dates and Pine Nuts

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